About four weeks ago HEB had choice rib roasts on sale for $5.77 so I bought four with the intent to dry age after reading up on it a while. Simple set up. Mini fridge, fan, Himalayan pink salt block.
I pulled one today and cut down at 28 days. Not too much trimming but had definitely lost about 10 to 15% of its weight. Could definitely tell it was more tender prior to cooking. Sous vide at 135 then seared on a flat top. Flavor was much beefier and concentrated. Texture was tender, but also firm with a buttery feel. Very very good overall and I'm sold. Will probably cut another down and let the other two go to 42 days.
I pulled one today and cut down at 28 days. Not too much trimming but had definitely lost about 10 to 15% of its weight. Could definitely tell it was more tender prior to cooking. Sous vide at 135 then seared on a flat top. Flavor was much beefier and concentrated. Texture was tender, but also firm with a buttery feel. Very very good overall and I'm sold. Will probably cut another down and let the other two go to 42 days.
